sadly, I neglected to take a photo of the finished product. they were very pretty. something like this:
but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.
this one just about nails them all on the head:
✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)
✔ wheat free (can be gluten free with appropriate sourdough starter)
✔ sourdough (nourishing traditions)
✔ no artificial colours
✔ natural sweeteners (other than whatever’s in the cream cheese! – will try home-made next time!)
sourdough beetroot cocoa cupcakes with carrot cream cheese frosting
carrot reduction 4 – 5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup
roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)
use Minimalist Baker‘s fudgy vegan beet cupcake recipe with 1/2 cup sourdough starter + 1/2 cup sunflower mylk (unfiltered, still has pulp) instead of almond mylk & vinegar
frosting use she cooks…he cleans’ recipe with 1/4 cup carrot reduction instead of maple syrup
wish I could show you the final results, but they looked good, and tasted great. yay, me!